Maple Shoofly Pie

This classic Pennsylvania Dutch pie is usually made with molasses. Crown Maple pastry chef Jacob Griffin uses maple syrup instead for a less-intense version of this custardy two-tone pie.

Total Time: 2:20

Cook: 0:50

Level:
Moderate

Yield:
6 to 8 servings

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Ingredients

Crust

1.25 c. all-purpose flour

0.25 tsp. kosher salt

10 tbsp. cold unsalted butter

0.25 c. ice water

Filling

0.50 c. all-purpose flour

2 tbsp. all-purpose flour

0.75 c. maple sugar

0.25 tsp. kosher salt

0.50 c. pure maple syrup

3.50 tbsp. pure maple syrup

2.50 tbsp. cold unsalted butter

0.75 c. hot water

0.75 tsp. baking soda

1 tbsp. unsulfured molasses

1 large egg

Directions

In a food processor, pulse flour with the salt. Add butter and pulse until it is the size of small peas. Add ice water and pulse until pastry is moistened. Turn pastry out onto a floured work surface and knead 2 or 3 times, just until dough comes together. Pat pastry into a disk, wrap in plastic and refrigerate until firm, about 30 minutes.

Preheat oven to 425 degrees F. On a lightly floured work surface, roll out dough to an 11-inch round. Ease round into a 9-inch pie plate. Trim overhanging dough to edge of pie plate and refrigerate shell for 20 minutes.

Line pie shell with parchment paper and fill it with dried beans or pie weights. Bake shell for about 10 minutes, just until dry. Remove parchment and beans and bake crust for about 10 minutes longer, until lightly golden. Reduce oven temperature to 350 degrees F and let shell cool completely.